Gold Rush

MATT TAYLOR-GROSS

Published on October 13, 2017

This modern classic was invented at Sasha Petraske's now-shuttered Milk & Honey bar by his childhood friend T.J. Siegal, who had chipped in a large portion of his life savings to help Petraske open the bar. As bartender Richard Boccato explains in Regarding Cocktails,, the drink's simplicity, perfect balance, and no-fuss nature made it a "standard in bars the world over."

Getting drunk off of the bees’ golden nectar has never been easier

Featured In: 3 Super-Easy Honey Cocktails to Make with Household Ingredients

Ingredients

For the honey syrup:

1 cup honey
¹⁄₃ cup hot water

For the cocktail:

³⁄₄ oz. fresh lemon juice
³⁄₄ oz. honey syrup
2 oz. bourbon

Instructions

Step 1

First make the honey syrup: In a small container, combine honey and hot water and stir until completely mixed. Use immediately or store and refrigerate for up to 5 days.

Step 2

In a shaker tin, combine lemon juice, honey syrup, and bourbon.

Step 3

Shake vigorously and strain into a rocks glass with a large ice cube.

First make the honey syrup: In a small container, combine honey and hot water and stir until completely mixed. Use immediately or store and refrigerate for up to 5 days.
In a shaker tin, combine lemon juice, honey syrup, and bourbon.
Shake vigorously and strain into a rocks glass with a large ice cube.